Cashew Butter Cups Recipe

My week has been busy and although I had an awesome week last week, including the Philly Food Swap and some good tapering miles, I am too worn down to blog about it. As promised, here's the recipe for my Cashew Butter Cups. Let me know if anyone makes these!

Cashew Butter Cups 

(makes approximately 30 mini chocolate cups)

Ingredients 

• 1 lb of semi-sweet chocolate chips
• 1 T of coconut oil
• 1 recipe of cinnamon maple cashew butter
• Sea salt (optional)

1. Pour chocolate chips and coconut oil into microwave safe bowl. Heat in microwave in 30 second increments, stirring after each 30 seconds until smooth.
2. Line a mini-muffin tin with mini-cupcake liners.
3. Pour approximately 1 teaspoon of melted chocolate mixture in the bottom of each cupcake liner.
4. Next, spoon ¾-1 teaspoon of cashew butter into muffin tin on top of the chocolate.
5. Top cashew butter with 1 teaspoon of chocolate.
6. If wanted, lightly sprinkle each chocolate cups with sea salt. I highly suggest it!
7. Place cups in freezer or refrigerator until firm.
8. Enjoy!

Cinnamon Maple Cashew Butter

Ingredients

• 2 cups raw cashews
• 5 T real maple syrup
• ½ t cinnamon
• ½ t kosher salt
• 1 T coconut butter (optional)* 

1. Set oven to 325 degrees and line baking sheet with parchment paper.
2. Toss cashews in maple syrup, then pour mixture onto baking sheet.
3. Bake in oven for 13-15 minutes, stirring every 5 minutes to ensure nuts are not burning.
4. Let cool on pan for 5 minutes.
5. Pour baked cashews into food processor and process until butter forms.
6. Add cinnamon and salt and process to evenly disperse spices.
7. Enjoy! 

*Note: My food processor is small, therefore struggles to make nut butters. I had to add around 1 T of coconut oil in order for the cashew butter to form and it still was not a smooth one. I personally like a chunky nut butter, but if you have a nicer food processor or do not like the flavor of coconut, you can omit the coconut oil. 

Have a great rest of the week, everyone!!